OLIO NUOVO AND LEMON COOKIESMakes about 60 cookies These cookies were developed by Gerald Gass, our Head Chef, to showcase our wonderfully fresh new oil, Olio Nuovo*, which is available for only a short time immediately after harvest each fall. Don’t worry - if olio nuovo season has passed, these cookies are excellent made with any full-flavored, early-harvest oil. 2 cups unbleached all-purpose flour 1 cup sugar ½ teaspoon baking soda ¾ cup olio nuovo 1/8 teaspoon pure lemon oil 4 teaspoons grated lemon zest 1 teaspoon fresh lemon juice
- Preheat the oven to 350°F. Line two large baking sheets with baking parchment or silicone baking sheets.
- Sift together flour, sugar and baking soda into a medium-sized bowl. In a small bowl, stir together olive oil, lemon oil, lemon zest and lemon juice. Add the wet ingredients to the dry ingredients, then stir the mixture until it comes together in a uniform mass. Using your hands, roll the dough into balls ¾ to 1 inch in diameter; place them on the prepared baking sheets, about 2 inches apart.
- Bake the cookies one sheet at a time until cooked through and very lightly browned, about 15 minutes. Transfer to a wire rack and let cool completely. Store in an airtight container at room temperature for up to three days.